Cool Weather “Copycat” Soups

Now that fall is here and winter is quickly approaching, I wanted to do a post 
featuring cool weather soups. Below I have posted 10 of my favorite "copy cat"
soup recipes from some of my favorite restaurants 
from some of my favorite restaurants. Now you can make them at home! Enjoy.
Chili's Tortilla Soup
 Ingredients: 46edcf368467df199a9f9926163660b7
  • 1/2 cup vegetable oil
  • 1/4 cup chicken base
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 cups masa harina (see note)
  • 4 quarts water (divided)
  • 2 cups crushed tomatoes
  • 1/2 pound process American cheese, cut into small cubes
  • 3 pounds cooked, cubed chicken


  1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve.
  2. Add to sautéed onions; bring to boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot.
  3. Add tomatoes; let mixture return to boil, stirring occasionally. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16 to 20 main-dish servings.
  4. eb4277a7521aed81bb4d8791146e07cf
  5. Chili’s Loaded Baked Potato Soup

  6. Directions

    2 medium potatoes (about 2 cups chopped)
    3 tablespoons butter
    1 cup diced white onion
    2 tablespoons flour
    4 cups chicken stock
    2 cups water
    1/4 cup cornstarch
    1 1/2 cups instant mashed potatoes
    1 teaspoon salt
    3/4 teaspoon pepper
    1/2 teaspoon basil
    1/8 teaspoon thyme
    1 cup half and half Garnish
    1/2 cup shredded cheddar cheese
    1/4 cup crumbled cooked bacon
    2 green onions, chopped (green part only)

  7. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
  8. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
    9. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
    10. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
    11. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
    12. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Continue reading


Summer poolside drinks


Pineapple upside down cake daiquiri. Pinned from

Enjoy these fantastic summer drinks, poolside! Includes both alcoholic and non-alcoholic beverages. There are as beautiful as they are tasty.



Blue Sparkling Star: 2 oz orange infused vodka, 2 oz blue curaçao, champagne. Rim champagne glasses with blue sanding sugar. Pour 1 oz orange vodka into each glass. Add 1 oz blue curaçao. Top each glass with champagne.Pinned from


Lime Sherbet Margaritas. Pinned from


Purple Martini: 3 oz Vodka, 1 1/2 oz cranberry juice, ½ oz blue Curacao liqueur, ½ oz sweet & sour mix, ½ can of clear soda (7-up) Pour the ingredients into a cocktail shaker, shake gently. Serve in a chilled glasses. Pinned from

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Delicious Crockpot Recipes

When I think of crock pot meals, I think of stew or beef brisket, but there are so many more things that you can fix in a crock pot. I’ve included the recipes for yummy desserts, many one pot chicken meals, corn on the cob, savory soup, game day sandwiches, and creative dips.


Crust: 1 c. chocolate graham cracker crumbs, 2 T. brown sugar, 3 T. butter,melted
Filling: 12 oz cream cheese, 2/3 c. brown sugar, 2 eggs, 1/3 c. creamy peanut butter, 1T flour,1/2 t vanilla,1/2 c. chocolate chips, melted.
Istructions: Combine cracker crumbs with brown sugar; mix in butter. Pat into a 7-inch springform pan. Cream together cream cheese & 2/3 c brown sugar. Add eggs, beat 2 minutes. Add peanut butter, flour, & vanilla; beat 2 more minutes. Pour all but 1/2 cup of batter into prepared pan. Combine the melted chocolate chips with remaining batter & pour on top of the batter in pan. Cut chocolate batter with a knife to swirl. Place aluminum foil ring (so pan does not touch bottom of crock pot). Cover, cook on high for 2 1/2 hrs. Turn heat off & leave for 2 hrs. Cool completely & remove from pan. Chill before serving.






Ingredients: 2 pounds beef sirloin, cut into 2 in strips, garlic powder, to taste. 3T veg. oil, 1 cube beef bouillon, 1/4 c hot water,1T cornstarch, 1/2 c onion & 2 bell peppers, chopped. 1 (14.5 oz) can stewed tomatoes, with liquid. 3T soy sauce, 1 t sugar, 1 t salt
Directions: Sprinkle strips with garlic powder. Brown beef strips in oil. Transfer to slow cooker. Mix bouillon cube with hot water until dissolved, mix in cornstarch. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover & cook on high for 3-4 hrs, or on low for 6-8 hrs.


Ingredients: 6 corn on the cob, broken in half ,4 T butter,1 T minced garlic,
1 t Italian seasonings
Instructions: Shuck the corn. Mix last three ingredients. Place corn on foil. Drizzle each cob with a spoonful of the buttery mixture. Finish wrapping corn in foil & place in slow cooker. Cook on low 4 hours or 2 hours on high.


Ingredients: Crust: 2 c graham crackers, 1/2 c melted butter, 1/4 c sugar
Filling: 6 tablespoons fresh Key lime juice, 1 envelope unflavored gelatin, 2 1/2 cups heavy whipping cream, divided, 10 (1oz) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened, 1 c sugar, 1 1/2 T lime zest
Instructions: Combine graham cracker crumbs, butter, & sugar. Press into bottom & 1 inch up sides of 10-inch springform pan. Combine lime juice & gelatin; Bring 1/2 c cream to a simmer. Remove from heat, & add white chocolate, stirring until smooth. Stir in gelatin mixture, cool. Beat cream cheese, sugar, & lime zest. Mix white chocolate mixture into cream cheese mixture. Beat remaining 2 c until soft peaks form. Fold into white chocolate mixture, and pour into pie crust. Cover, and freeze overnight. Remove from pan. Garnish with white chocolate curls & Key lime wedges.


ingredients: 2T olive oil, onion, chopped, 2 cloves garlic, sliced, 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces, 2 canned chipotle chiles in adobo sauce, chopped, plus 2T adobo sauce, 6 c chicken broth, 1/2 cchopped cilantro, juice of 2 limes, salt & pepper, 1avocado, sliced into 12 pieces, crushed tortilla chips
Directions: Heat olive oil. Stir onion & garlic, cook until brown. Push the vegetables to the side, add the chicken & cook until golden. Stir in the chipotles & adobo sauce, stir in broth. Simmer 15 minutes. Stir in the cilantro & lime juice; season with salt & pepper. Place 2 avocado slices in each bowl. Pour in the soup. Top with the tortilla chips.


Ingredients: 2T olive oil, 1 lb sirloin steak (thinly sliced), 8 oz fresh mushrooms (sl1 green pepper, 1 onion(all sliced), 10 slices provolone cheese, 1 loaf french bread, 14 oz beef broth, 1/2 t salt, 1/2 tsp pepper, 1/2 t garlic powder, 2T worcestershire sauce, 1/8 t red pepper flakes, 14 c. dry red wine
Directions: Heat the oil in skillet. Add the beef, & cook until browned. Add the mushrooms, bell pepper & onion; cook until starting tender. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes & red wine. Transfer the beef & vegetables to the cooker, stir. Cover & cook on high for 3-4 hrs, until beef is tender. Heat oven to 425 F. Drain the liquid from the slow cooker, and save for dipping. Slice the bread & top both sides with cheese, fill with the beef & vegetables. Close bread & wrap sandwich with aluminum foil. Bake for 10 to 15 minutes in oven.


Crock Pot Beer Chicken
Ingredients: 2lbs skinless, boneless chicken breasts, 1 can beer, 1 t salt, 1 t garlic powder, 1 t dried oregano, 1/2 t black pepper
Instructions: Place all ingredients in crock pot. Cook on high for 4-5 hrs, or low for 6-8 hrs.

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